Classic Food of China
A history of Chinese food culture and its regions, with a collection of classic recipes.
Yan-Kit So’s history of Chinese food culture, with an introduction covering the classical texts, the regional cuisines and the festivals, followed by recipes drawn from across China, each set in its own historical context. She was among the first to present Chinese cooking in English on its own terms.
Recommended by 1 Person
Fuchsia Dunlop
It has the most fantastic introduction, which talks about the history of Chinese food culture and introduces some of the classic texts of Chinese cuisine – an overview of different culinary regions, the way people thought and wrote about food, and celebrated festivals. But it also includes a collection of recipes from all over China, many of them with introductions that explain the history and some of the background.
Interview · November 2017
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